#quarter cup of corn syrup

[googlybotz]

instructions in tags

[jjwwmmbbii]

i'm sorry i just think it should be fucking illegal to have corn syrup as the number 2 ingredient in the pickle jar without having the word "sweet" anywhere on the label. i want spicy pickles. i get "devil's spit pickle chips" (punched up peppery heat) and i try one and they just taste like corn syrup. i don't like sweet pickles. it's not that i think they shouldn't exist, but now i have a big jar of cucumber slices swimming in corn syrup and no use for them.

[missywritesfor7]

❤️‍🩹Lifeline | MYG❤️‍🩹

Synopsis: It’s long been controversial for idols to date, but idols dating each other can be really beautiful or a complete nightmare. When Yoongi's relationship with another idol is discovered, he decides maybe it’s time to break the taboo and show people it’s ok for idols to date. Instead, they find themselves caught in the midst of one media frenzy after another and struggle to keep their relationship as strong as it had been the past 2 years. Yoongi finds a self destructive way to cope, and it causes even more problems than it solves. As they fight for their relationship and their careers, they discover that sometimes, the only way to truly be free is to let go.

Pairing: idol!Yoongi x idol!OC

Warnings: nsfw, alcoholism, cheating, depression, anxiety, Yoongi goes through a bisexy ho phase, Yoongi is also in his alcoholic phase, post-military BTS

Previous chapter | Next chapter | Masterlist

Ch. 31: More Passion

Yoongi’s mid practice nap quickly became a source of teasing from the rest of the guys. Once they realized he was simply crashing from the previous day’s energy shot and not from something more serious, they laughed it off. There was quite a lot of laughing.

Thankfully everyone showed mercy and changed the following day’s practice to later in the day so Yoongi could catch up on his sleep more. Those few extra hours had him waking up feeling more refreshed than he’d felt in weeks. Though he’s not feeling 100% he’s feeling well enough to power through the day without issue.

The next day is a bit more low key. No dance practice, but Yoongi plans to be in his studio most of the day. Hyeri left early as usual so once Yoongi woke up he went straight to the studio. Its business as usual until early evening when he feels his energy running out. All in all he knows he hasn’t gotten near enough sleep to catch up on the snowballing deprivation that’s been building, but he still needs to get through a few more hours. Maybe more. He’s on a roll and can’t get himself to stop now, fatigue be damned.

He tries standing while working. Jumping while working. Doing squats while working. He even got on the floor and did a somersault. Everything he tried made no difference in giving him energy.

Another hour passes and he’s losing the battle. He thinks maybe he should try another energy shot, but this time only drink half or even a quarter of it so he won’t have another mishap that would give Jungkook a reason to keep making snoring sounds around him. He decides to go to the nearest convenience store to get himself his concentrated boost of energy and also walk a little of that tiredness off. Or perhaps he could try a normal energy drink. He’s not the biggest consumer of carbonated beverages, but he’ll try anything right now.

On his way out, Yoongi thinks about the coffee shop and the drink Jimin had which was very delicious. Perhaps a cup of delicious coffee would be a less intense and much better tasting boost than the cough syrup-like energy shot. So he changes his mind and takes a detour to the coffee shop instead. There are many options to choose from and many seem tempting, but he can’t resist the pull of the sweet caffeinated goodness that’s only around for a limited time. He figures he may as well get it before it’s gone. One sip of the drink gives him an almost immediately noticeable shock of electricity. By the time he’s back in his studio he already feels better than ever off of just a few sips.

His cup of cake-like coffee powers him through a couple more hours until he hears someone trying to enter his studio using the key pad. Few people know the code to enter the Genius Lab, and those who know it typically knock or give some sort of heads up before walking right in. That puts Yoongi on edge with his heart pounding out of his chest for reasons he isn’t even sure of. Then the door opens and he sees Hyeri step in with a big smile and a bag of corn chips. Few people know the code to his studio, and Hyeri is one of them. The possibility of her showing up never even crossed his mind since she hadn’t been to the building since she left the company.

“What are you doing here?” He asks mirroring her smile.

“I miss you,” Hyeri says making herself comfortable on his couch as she always used to do. “And I wanted something to snack on.”

“How did you get in the building though?” He asks sitting next to her, reminiscent of how many nights between them would go in the early days of their relationship.

“You think they hate me that much they wouldn’t let me in the building?” She jokes.

“You don’t even have a badge to get this far alone,” he laughs.

“I guess it’s a good thing Namjoon got me a special guest badge.” She shoots him a big grin and pops open the bag of corn chips.

“You little sneak,” he chuckles stealing a chip. “When did that happen?”

“It happened when you were the one being a little sneak.” She raises her brow daring him to have a retort.

“Fair enough,” he nods.

“It’s only for emergencies, you know,” she justifies. “I was afraid you’d be dead in your studio one day, I just wanted to make sure I could get to you if I needed to.”

“I understand,” he says somberly. “I hate that I made you feel like you needed to do all of that. I can’t apologize enough for everything.”

“I know, babe. We’re going in the right direction though,” she smiles with optimism. “Honestly on my way over I was afraid that I would catch you drinking again if I just showed up out of the blue. I actually feel a lot better right now because I don’t see or smell any alcohol, just…coffee?” She questions.

“Yeah,” he chuckles. “I was starting to crash earlier so I just wanted a small pick me up. Small. So I went with coffee instead of the energy shot this time.”

“A caffeinated americano?”

“Actually it’s a limited time drink from the coffee shop. I tried some of Jimin’s the other day and it was really good so I decided to take my chances with that instead of the 48 hour energy shot I had.”

“Look at you learning from your mistakes,” she jokes.

“I’m still pretty buzzed, but not so much that I’m not having fun,” he laughs.

“So you’re having fun right now?” She asks with a cheeky smile.

“Of course! You’re here so now I’m having the best time.”

“I can’t believe after 3 and a half years you still use those cheesy lines on me,” she teases.

“I can’t believe after 3 and a half years these lines still work on you.” His caffeinated smile making her blush. “You make it so easy.”

“I’m not easy,” she playfully huffs.

“Oh really?” He leans in closer to her face, “is that why you’re so red right now?”

“Don’t look at me,” she says turning away from him.

“I like looking at you,” he places his finger on her chin and brings her eyes back to his. “You’re too cute.” He kisses her lips softly. “And irresistible.” He kisses her again. “And you taste like corn chips,” he giggles.

“You taste like chocolate cake,” she smiles. This time she kisses him lingering a second longer to get a good taste of the sweet chocolaty coffee on his lips. “My favorite.”

“Have some more,” he whispers.

Hyeri looks at him with a brief pause. This moment has her chest swelling with a powerful electrical current. He’s sweet and gentle. Warm and passionate. She wasn’t sure what to expect when she decided to show up out of the blue. She half expected to be disappointed at the sight of a liquor bottle or the smell of a heavy binge on his breath. Instead she kisses him again to confirm that the only thing on his breath is sweet caffeine that spreads its energizing effect to her.

“I love you,” she says softly. “You’re so sweet and…sober.”

“Of course I am,” he says kissing her again. “I made a promise to you and I plan to keep it. I’m not going to disappoint you again, my love.”

He goes in for another kiss that triggers her hands to slide up his chest and wrap around his neck. Her half empty bag of corn chips finds its way to the floor and her legs find their way across Yoongi’s lap. Before she realizes it, her back is flat on the couch and she can feel Yoongi’s heart rapidly pounding against her chest.

“Are you nervous?” She asks softly.

“No,” he says into her mouth. “I’m just so fucking happy with you.” He kisses her tenderly which makes his heart pound even harder. His hands travel along her body as her warm breath embraces his soul.

They could be on a stage in front of thousands of people right now and neither of them would care because they are the only ones on this planet in this moment. At a time when Yoongi’s hands sliding under her shirt would typically give her chills, it instead sends a burning flame through her veins. Her need is strong and her want is rabid. He tastes so sweet, so fucking sober, so warm, so everything-she-ever-loved-about-him.

What a rollercoaster he sends her on, but she can’t deny how much she loves the thrill of staring at the sky as she climbs that first hill of being undressed by his warm hands. The anticipation that builds in her chest when she knows what’s about to happen but the sight of him revealing himself, his entire self, still causes her to hold her breath.

Reaching the peak of the first hill comes with the feeling of his breath humming against every inch of her skin until he reaches her agape lips. She can feel him pressing against her entrance and the suspense is rendering her speechless. He gives her a soft kiss against her lips that gives her the weightless pause that comes right before the ride takes its first descent into adrenaline boosting chaos.

The adrenaline shoots through her as quick as his hips can snap into her pelvis. His thrust sucks the oxygen out of her and replaces it with pure ecstasy. The connection of their bodies ignites an aggressive love that powers Yoongi in and out of her with desperate vigor. Desperate to apologize. Desperate to earn her trust again. Desperate to make her believe he’ll never hurt her again. Desperate to feel her love the way he once had before he had ever fucked things up.

“Yoongi,” Hyeri gasps. If he keeps at this pace she’s afraid she may not be able to hold on much longer, and the only thing she wants to do right now is hold on for much longer. “Yoon-“

Yoongi swallows her voice with a heavy kiss. His hips don’t miss a beat and his tongue robs her of the ability to speak. He’s not interested in showing her mercy. If he’s going to give her all of his love then he will do just that. He can’t stop and he won’t stop until his world has felt all of his love.

“Babe,” Hyeri whimpers digging her nails into his back.

“I love you,” he growls.

“Babe,” she repeats at a higher pitch.

“I love you so much.”

“Yoo-” Her voice cracks as her back arches and her nails dig deeper into him. “Fuck.”

“I love you, Na Hyeri.”

“Fuck,” she whimpers once more. She tries but she can’t hold on any longer. He feels so good and satisfying to her.

“I love you,” his voice rumbles.

“I-” she exhales sharply letting herself go. “Love-“ she exhales again trying to maintain composure. “You,” she squeals letting herself go. Everything she has radiates out of her in an uncontrollable wave of pleasure from head to toe.

“Forever,” Yoongi pushes out through the knot in his throat. “Fucking…” his jaw clinches at the inevitable release that looms. “Forever,” he forces out just before burying his head in her neck and letting adrenaline carry him the rest of the way to his release.

“Forever,” she exhales.

[freetheshit-outofyou]

One of my families holiday favorites, no bake mint candies. This was my grandma's thing every year. For the first time in 10 years my family is going to be together for Thanksgiving so I have the mint candy factory up and running. I can't help but wonder if this could be done better with a Play-Doh Fun Factory.

Edit: Recipe added by request of @teamvoorhees3.

1/3rd cup softened butter (I suggest salted or you have to bump up your salt.)

1/3rd cup light corn syrup

1/2 tsp salt

3 1/2 cups, powdered sugar

1 tsp mint extract. (I used one TBSP)

Your preferred food coloring.

Mix it all together in a big bowl and divide into several workable parts.

If you knead it by hand be sure to use a lot of powdered sugar on your hands. The butter will start to warm and stick to your hands. I used cooking, non-latex gloves and it stops that from happening.

I also used the Kitchen Aid rather than hand Kneading; it is a booger by hand.

Make quarter sized balls and press them with a fork like you are making Peanut Butter cookies. If the fork sticks, dip it in powdered sugar ever 3 or 4 to stop that.

My daughter and I made out first batch to big and did not get near enough mints, the second batch yielded 84 mints. Some were sacrificed to taste testing. Side Note: there is a variation made with cream cheese that is very good but it has to be refrigerated so I don't make that one anymore. It is still very good.

[eretzyisrael]

Preparing for the High Holy Days in Algiers

As the first fruits of they year appeared in the street markets, Jewish housewives busied themselves preparing festive dishes, jams and jelly for the High Holy Days. The chidren enjoyed waffles, biscuits and ice cream. Caroline Elisheva Rebouh shares her memories of childhood in Algiers in the Morial newsletter (With thanks: Leon):

Algerian street market

In the last days of the summer holidays, mothers were busying themselves with the household chores in readiness for the Jewish High Holy Days of Rosh Hashana, Yom Kippur and Succot.

The families gathered around festive meals. They needed to prepare traditional dishes in advance for guests to sample, and especially  pre-prepared confectionery and pastries.  At the time, few of us had a refrigerator.

The markets overflowed with fruit of all kinds: housewives selected quinces, white-flesh sweet potatoes, figs, and pinkish grapes.

The quinces were chosen carefully to be almost sure that they were not “visited” by unwanted worms. They were rinsed,  peeled and cut into quarters –  hard to do as the fruit was hard. The seeds were removed and reserved separately for jam and quince jelly. People loved it  at the end of the Yom Kippur fast!

The fruits were boiled to soften the flesh so that  the sugar syrup seeped into the flesh of the fruit and the sugar remained clear. It was during this operation that the seeds (quince cores) were added so that the pectin let the syrup gel. Some of the boiled quinces were cooked over low heat. During the prolonged simmering,  sugar was added in small quantities,  while  the mix was stirred to make a fruit paste.

The figs were also quickly turned into a light-coloured and appetizing jam.

The grapes: we chose a variety called “bou amar” : the grapes were round, relatively large and pink. Mothers armed their children with fresh feathers  to deseed the grapes. The jam was also pinkish and pleasant, and some mothers would wrap the seeds of the grapes in fresh compresses to make jelly.

A little later there would appear small apples of a very pale green and with light pink spots on the side which were used for the Rosh Hashanah  seder and which were called Kabyle apples. Small white and pink peaches with firm, tender  and fragrant flesh  were also called Kabyle (Berber) – no doubt coming from Kabylia.

In Algiers,  we children ignored the entire selihoth period. We only experienced the season through the pleasure of tasting small amounts of candy floss, fine biscuits and other delights.

During and at the end of  summer,  small stalls “flowered” on street corners: the yaouled (children or young teenagers) offered us freshly-picked prickly pears which they peeled with dexterity and presented them on fig tree leaves  so that our little fingers did not touch the  thorns. Other yaouled offered grilled corn on the cob: we savoured them on the benches in the public gardens where we played with our cousins, neighbors and classmates.

From time to time, we gathered around small confectioners who tempted us with sugar of different colours which they sold in small quantities.  We sucked them by holding them between our fingers and then crunched our teeth on them.

The waffle merchants  announced their passage by waving wooden boards with handles on both sides. festooned with  mini-shutters which tinkled with a dry and dull sound.

At that time we liked our waffles a little thicker than ice cream cones. They were rolled up in cones and stacked in a sort of cylinder about one meter high. The merchant placed it at ground level to serve his young customers.

But fine biscuits weren’t the only popular waffles: at Grosoli, a popular ice cream parlor in Algiers, the ice cream cups were decorated with a fan or a fine rolled biscuit.The Bitone company also marketed what were called “funny wafers”  : they carried short slogans like “You won” or “I love you”.

When many years later we found ourselves in Marseille, we could no longer find ice creams like those of Algiers.

Read article in full

[angelkin-food-cake]

Coconut, Pandan and Gula Melaka Dome

Coconut Gula Melaka Panna Cotta:

1 sheet (3g) titanium grade gelatin

150ml (⅔ cups) coconut milk

20g gula melaka, finely grated

pinch of salt

Gula Melaka Syrup:

150ml (⅔ cups) water

100g gula melaka, finely grated

Sponge:

90g egg whites

80g caster sugar

80g egg yolks

40g cake flour

20g corn flour

35g unsalted butter, melted

Pandan Coconut Bavarian Cream:

2 sheets (6g) titanium grade gelatin

2 egg yolks

50g caster sugar

125ml (½ cups) coconut milk, room temperature

1 tsp. pandan paste

200ml (a little less than 1 cup) whipping cream

Pandan Coconut Glaze:

100g white chocolate, finely chopped

3 sheets (9g) titanium grade gelatin

100ml water

50g caster sugar

100g liquid glucose

1 tsp. pandan paste

70ml coconut milk

Panna Cotta:

Soften the gelatin in a bowl of cold water.

Combine coconut milk, gula melaka and salt in a saucepan over medium heat. Stir until gula melaka dissolves. Allow mixture to cook until just under the boil. Remove pan from heat.

Squeeze excess water from the gelatin. Stir it into the hot coconut milk mixture. Pour mixture into holes of mini muffin tin to about 2cm high.

Freeze panna cotta until completely frozen. To unmold, dip bottom of muffin tin in a tray of hot water for 5 secs. Flip muffin tin upside down on a baking paper and give a gentle shake to get the panna cotta out. Return the unmolded panna cotta rounds back into the freezer immediately until ready to assemble.

Syrup:

Combine water and gula melaka in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Remove from heat and allow to cool completely.

Sponge:

Preheat the oven to 200C (392 F) (or 180C fan-forced). Line 30x20cm (11 x 8 inch) cake pan with baking paper.

Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine.

Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine.

Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean.

When sponge is done and cooled, peel away (by gently rubbing) the layer of brown skin on the top.

Cream:

Soften the gelatin in a bowl of cold water.

Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add coconut milk and pandan paste, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C (185 F). Remove from heat.

Squeeze the excess water from the gelatin. Stir it into the coconut milk custard. Place the custard over a bowl of ice, stir until it cools to room temperature.

Whisk cream to firm peaks (be careful not to overwhip). Carefully fold whipped cream into the custard with a spatula until combine.

At this stage, start assembling the entremets. The bavarian cream needs to be use immediately before the gelatin start to take effect.

I used a 70mm diameter x 34mm ( 3 x 2 inch) height 6 cavities half semi-sphere silicon mold for the domes. You can use small cake rings if you wish.

Spoon bavarian cream to fill about 1/3 of the mould. Use a small palette knife to spread the cream up the side of the mould. Put a frozen panna cotta round inside the mould. Fill the sides with more bavarian cream if required.

Cut out 60mm (2 1/2 inches) diameter round sponge with a cookie cutter. Brush sponge generously with syrup. Place sponge over the panna cotta and press down lightly. Wrap the mold well with plastic wrap, and freeze until completely frozen.

Glaze:

Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool.

Soften the gelatin in a bowl of cold water.

Combine water, sugar, glucose and pandan paste in a saucepan over medium heat, stir until sugar and glucose disolves, bring to boil. Remove from heat.

Stir coconut milk into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine.

Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately.

Unmold domes from molds. Place domes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen domes.

Decorate with shredded coconut.

[shadowedstardust]

cyanide candy hearts, wyler

pairing - wednesday addams x tyler galpin

summary - tyler gives wednesday candy hearts the only way she would eat them (heavily inspired by coffee and change by itsallbachsfault on ao3, chapter sixteen: february).

warnings - use of blood, bone, cyanide, and other gruesome items in baking

word count - 1,333

“The day I eat one of those chalky, colorful candy hearts with mass-produced sentiments printed on them is the day they start filling them with cyanide.”

So, Tyler did, along with a few other things.

When he started he made two lists: items he needed and the recipe to make the candy hearts. Over weeks, the piece of paper he wrote the original recipe on became wrinkled, creased, and stained with a few drops of his blood as well as a coffee ring or two, and ingredients were crossed out and replaced with more gruesome ones after failed attempts.

(The list of items was thrown out on the twelfth attempt.)

The emergency ritual kit he had gotten from Grandmama was able to supply him with the ingredients needed for his test runs but to make the amount of candy hearts he wanted for every day had known Wednesday he would need more and that’s where Mrs. Addams (“call me Morticia, sweet boy”) came in.

When the words “I’m planning a surprise for Wednesday and I need help left Tyler’s mouth” Morticia instantly agreed and the next day the ingredients he required were on his bed in a steamer trunk with a card on top from Mrs. Addams that she “hopes the surprise goes dreadfully well.”

She was the best.

His dad was out of the house that day and Wednesday was continuing to craft Viper’s gruesome death for a side project so it was the perfect day for him to create her spine-chilling treats. The rain clouds and gloomy atmosphere outside made it even better.

“Okay.” Tyler clapped his hands and rubbed them together in preparation suddenly feeling intimidated by the ingredients in front of him.

The original recipe called for: 2 teaspoons of light corn syrup, ¼ ounce or two teaspoons of unflavored gelatin, ½ cup of water, 2 pounds confectioners’ sugar, plus additional for dusting, a few drops of food coloring, assorted, and a few drops of flavoring extracts, assorted, as well.

Tyler’s recipe called for: 2 teaspoons of his own blood, ¼ or two teaspoons of powdered collagen from a wild boar (“it’s Wednesday’s favorite,” Morticia explained), ½ cup of water, 1 pound of human bone, all ribs, again Wednesday’s favorite, plus additional for dusting, food coloring, midnight blue, Venetian red, plum, and black, and, of course, cyanide.

The difference was very obvious and perfectly tailored for Wednesday’s macabre tastes.

Tyler grabbed the microwave-safe bowl in front of him, poured in his blood, water, and powdered collagen, and mixed the ingredients together before putting it into the microwave for thirty seconds. When he was playing with the recipe he accidentally warmed it for too long and the blood became a jelly-like substance.

He pulled it out when the microwave beeped and poured it into the bowl attached to the large stand mixer fitted with a paddle attachment. He poured in one cup of human bone and began mixing. He added another cup and mixed until it became a brown sugar/syrup-like substance, continuing with this until the full pound of human bone was added occasionally stopping to scrape down the bottom and the sides of the bowl.

Finished with that step, he turned and dusted the only empty counter with flour and scraped the mixture onto it. He dusted the top of the mixture with more flour before beginning to knead the treat mixture. Folding the dough on top of itself and then using the heel of his hand to press it down before turning it a quarter and repeating. (His hyde strength came in handy here.) Dusting it with flour when it began to stick to his fingers.

After the mixture was finally kneaded to a proper form. He pulled on some gloves and grabbed his food coloring and the cyanide, which was a faint blue.

He began dividing the dough into four portions, one portion for each color. He colored each portion of the dough, a collagen and bone-filled dough with the food colorings that he had chosen to match the colors of the bruises he had seen on his neck a few mornings ago.

He hoped Wednesday would enjoy it.

Tyler grabbed the black portion to start with and flatten it against the counter until it was ¼ of an inch thick like the store-bought candies before taking his special cookie cutters that he had found on some morbid baking website. The cookie cutters were miniature anatomically correct hearts… that were very disturbing. There were no veins of anything just the general shape of the heart with valves.

Periodically, he colored all of the portions, flattened them, and cut them into heart shapes.

Soon enough, he had four different pans, that were lined with parchment paper, of anatomically correct heart treats. He couldn’t call it candy anymore even if Wednesday would find his blood tasty. Each pan had different color treats: midnight blue, plum, Venetian red, and black.

Sadly, he now had to let them dry for twenty-four hours.

He had no idea how he was going to hide them from his dad.

(Wednesday excitedly sedated his dad with a strong sedative to make sure he stayed at the station all night without even asking why.)

Wednesday sat in front of Tyler, across the table in his dining room. Her hands rested in her lap and her stare was on him like she was peeling his skin off, cutting through his muscles and bones to stare directly at his heart.

He didn’t care. She could have it. He would claw and tear it out of his chest in the most gruesome way possible and present it to her but right now all he had was treats.

“These are for you,” Tyler said, presenting a tin to her and sliding it across the wooden table. The metal created a grating sound in the air as the metal moved against the table. “I think you’ll enjoy them.”

Wednesday narrowed her eyes at him. While Tyler did have a habit of giving her gifts they were usually in the form of bruises around her neck from attempted strangulation, at her assistance, and claw marks that never went as deep as she wanted.

And she knew this was neither.

Wednesday pulled the tin closer to her, feeling the metal beneath her fingers, and steeled her gaze toward it. She leaned towards it and took a quick sniff before leaning back and narrowing her eyes at Tyler.

The smug look in his eyes made her want to bite his carotid.

(“The tin is scent-proof, dear. She won’t be able to smell anything until it is close to her nose.”)

“You’ve been in touch with mother.”

Tyler knew it wasn’t a question, she was stating a fact.

Wednesday took her time opening the tin and sat the top down beside it, the metal making a soft thud when she placed it on the table. She looked down at the treat that lay inside before looking back up at him, “hearts?”

Now, that was a question.

“And not the immature, incorrect, mainstream kind,” Tyler added, a tentative smile on his lips. “You still have to taste,” he continued. He was glad she couldn’t see the way his leg bounced from nervousness under the table.

Wednesday reached into the tin and pulled out one of the treats turning it around in the air before bringing it up to her mouth and taking a bite.

The crunch made him want to flinch.

Wednesday chewed slowly before her eyes widened.

“Cyanide.”

“And human bone, ribs,” Tyler suddenly spouted out unable to keep the words in anymore. “Wild boar collagen, and-”

“Your blood,” Wednesday interrupted and put the rest of the treat in her mouth and swallowed before continuing, “acceptable.”

Tyler smiled, brightly. She liked them.

“Acceptable” from Wednesday was an off-the-charts rating from anyone else.

“...And creative,” Wednesday continued.

His work had paid off.

“Do you have a glass of your blood to wash them down with?”

shadow spiels!

cannibalism is the new sex (coming tommorow) was suppposed to be the first thing i posted but i read coffee and change was struck by sudden inspiration and this is what was crafted. the official candy recipe is here. find someone who makes you anatomically correct candy hearts.

2/5/2023

masterlist

[fairyhaven13]

Easy yeast-free gluten free bread! Soft and sliceable without holes or jank like store bought.

Four eggs: put three of the whites in a glass mixing bowl (plastic okay, Don't use metal) and whip to stiff peaks. Very stiff peaks. Save the yolks and the last egg for the next part.

Pour stiff peaks into a separate bowl and into the mixing bowl put:

Yolks and last egg.

Three cups GF flour, I usually use Bob's Red Milk, Pillsbury, or Best Choice cup for cup.

Six tablespoons melted butter (over flour so it doesn't cook the eggs)

Quarter cup of corn starch

Two tablespoons honey (or thick syrup)

Four tablespoons (table, not little teaspoons) of baking powder

Two teaspoons vinegar (any kind)

Cup and a half of milk

Teaspoon salt

Pat this down with a wooden spoon or rubber spatula so it doesn't fly to the heavens when you turn the mixer back on, and mix it into a thick dough. Take the mixer off and gently stir the egg whites into the dough, using a slicing movement with the spoon/spatula to "fold" the whites in without collapsing them. Pour this mixture into a grease or parchment papered loaf pan and bake at 375° Fahrenheit for one hour.

(the original instructions said to tent aluminum foil over the top but that's honestly never done anything, try it if you want though)

You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.

[keitandsarah]

Irresistible Pecan Pie Recipe This is the most amazing pecan pie. Once you start eating it you can't stop. 1/2 cup butter chilled, 2 tablespoons white sugar, 1 cup pecans quartered, 1/2 teaspoon salt, 2 tablespoons dark corn syrup, 3/4 cup light corn syrup, 3 eggs beaten, 3 tablespoons butter melted, 1 cup pecan halves, 1 pinch salt, 4 tablespoons ice water, 3/4 cup light brown sugar, 1.5 cups all-purpose flour, 1/2 cup pecans finely crushed

[ktquimby]

Fanta-seen

—“Red Efts,” Jean Cameron

Capped, still containing

a quarter-cup (or so) of the combined corn 

syrup, artificial color, and carbonation

that quenched some consumer’s thirst,

the bottle has been abandoned,

clamped between two roots

that will–eventually–crush it

(how ironic if that happened to the other orange soda),

And it’s ignored by the red efts

As they search for mites and worms

in the dark, fertile loam that also feeds the tree.

The scene could be taken as a sign

civilization is no more relevant to roots, rocks,

or scurrying red efts in search of worms and mites

Than its tools–words, paper, canvas, paint–

And yet, they matter to us, the artist, the human.

Jean Cannon: jeancannon.com

Bryanmemorialgallery: bryangallery.org

“Natures Resilience” was in the Middle Room at the Bryan Memorial Gallery until July 1 and can still be seen at this link.

[firstofficerrose]

I made woodsorrel candy!

Here's what I did:

Harvest several generous handfuls of woodsorrel (Oxalis stricta). It grows rampantly near the bushes outside my apartment, so this was very easy for me.

Clean the plants and strip the leaves. I ended up with about a quarter cup of fresh leaves, but I think that more would yield a more flavorful result. Using 1/2 cup and 2 Tbsp of just-boiled water, steep the leaves for 20 minutes to make a tisane. Mine didn't noticeably change color, but it smelled delightfully lemony.

Prepare a rimmed baking sheet with a silicone mat sitting in it. This will be important later.

Strain the tisane into a smallish pot with high sides over high heat. Then add 1 cup + 2 Tbsp of sugar, and 2 Tbsp of corn syrup. (I do not recommend omitting the corn syrup, because the invert sugars are very good at preventing unwanted crystalization). Bring the mixture to a boil, stirring constantly, then keep stirring until it reaches 300 degrees F, or the hard-crack stage of candy.

Then pour the candy onto the silicone mat in the baking sheet. It is VERY HOT at this stage, absolutely DO NOT TOUCH with your hands. If you want to color the candy, this is a good time to do it, put a couple of drops of food color on the candy (I was trying to dye mine green, but I grabbed red instead of yellow, oops!).

Then, using a spoon or a bench scraper fold the hardening edges of the candy toward the hot center, and repeat until it becomes cool enough to touch with your hands. Pull it like taffy. If it becomes too stiff and unworkable, heat it in the microwave in 10 second increments until it becomes workable again. When you are happy with how it looks, cut it into segments.

It tastes a bit like lime and a bit like green apple, it's very good! I think it might be nice to use more woodsorrel, or possibly used dried woodsorrel as well as fresh

Day before yesterday I impulsively nibbled a bit of my mountain mint plant and after 3 seconds had to spit it out because my mouth flooded with intense, burning minty cold much greater than normal spearmint

[pullmyporkbbq]

Elk Breakfast Sausage - The BEST Way to Start Your Day! DESCRIPTION: This Delicious Elk Breakfast Sausage recipe is outstanding, grind your Elk or venison through a course disk on your grinder once and just mix up seasoning as follows; 3 3/4 lbs Elk meat 1 1/4 lbs Beef fat 7 1/2 tsp crushed Sage 5 tsp Thyme 5 tsp Salt 3 3/4 tsp black pepper 1 1/4 tsp red pepper flakes 1 1/4 tsp Nutmeg 1 1/4 tsp Cayenne pepper 1/3 cup Maple Syrup 2 1/2 tsp Paprika 1 tsp Garlic powder 2 tsp Onion powder Then run through the course plate on your grinder a second time. After second grind place in refrigerator overnight to allow spices to mix and then place into your stuffer and stuff into 22mm casings. Video Title: Elk Breakfast Sausage - The BEST Way to Start Your Day! / Pull My Pork BBQ 4K Subscribe to my Channel: https://www.youtube.com/channel/UCcWAidDG8jXf0qx9XHtQUBw ✅ Click here if your interested in supporting Pull My Pork BBQ http://www.paypal.me/pullmyporkbbq Donations help me to continue to improve and create new content ✅ Stay Connected Facebook: https://www.facebook.com/groups/443949354094947/ Twitter: https://twitter.com/BbqPull Mewe: https://mewe.com/join/meat_smokers_hangout Odysee: https://odysee.com/$/invite/@PullMyPorkBBQ:c My Website & Store:: https://www.pullmyporkbbq.com/ ✅ Items I use: Smoke Tube; https://amzn.to/36n9Pz8 Tempco 900 watt heating element link: https://amzn.to/3rSyFnN ✅ Other Videos You Might Be Interested In Watching: 👉 Don't Eat These Again Until You Try This Recipe - Bradley Smoker Recipes https://www.youtube.com/watch?v=Z2cayBruQUo&t 👉 Much Better than Pizza - PRIAZZO https://www.youtube.com/watch?v=mATXQx9SGRw&t 👉 The Most Delicious, Easy Ribs You Can Make on a Gas Grill https://www.youtube.com/watch?v=VLLFg7AdNa0 👉 Fantastic Corned Beef Brisket / Bradley Smoker Recipes https://www.youtube.com/watch?v=tKQgoKVveRQ&t 👉 Recipe for Chicken Leg Quarters https://www.youtube.com/watch?v=SNy2dJG3I5s&t=286s 👉 Beginner Brisket On A Gas Grill https://www.youtube.com/watch?v=HedTqjLa9fI ✅ About Carlton Duncan: My Name is Carlton Duncan and I’ve had a passion for smoking and cooking food for over 30 years. I make my own bacon and sausage and I love sharing my recipes with others and I feel being as self sufficient as a person can be is the best. I’m a retired police officer and am now pursuing my passion of cooking, smoking, barbeque, hunting, fishing and other outdoor activities. I currently have a 4 rack Bradley smoker, a 6 rack Bradley smoker (both have upgrades to the heating elements), an Ugly Drum Smoker (self built) an Oklahoma Joe’s offset smoker, A Weber Kettle Grill, A Z-Grills pellet smoker, and a Gas Grill. My website is PullMyPorkBBQ.com and I try to have all my recipes there and soon will also have merch on the website. Carlton ================================= #wildgame #hunting #venison #hunt #deer #deerhunting #bowhunting #outdoors #wildlife #hunter #wildgamecooking #hunttoeat #meateater #whatgetsyououtdoors #whitetail #archery #huntingseason #elk #fueledbynature #fieldtofork #gamemeat #nature #eatwild #huntinglife #eatwhatyoukill #whitetaildeer #bigbuck #meat #fieldtotable #wildfood Related Phrases: Elk Meat, Elk Sausage, How To cook Elk Meat, Elk, Sausage, link sausage, Elk Hunting, Venison sausage, Venison breakfast sausage, Venison Sausage Links, How to grind meat, Disclaimer: This description contains Amazon Affiliate links, if you click on one of the product links, I potentially can receive a small commission. This is done to help the channel grow and provide more content at no extra cost to you. I'm truly grateful for your support Copyright Notice: This video and my YouTube channel contains dialog, music and images that are property of Pull My Pork BBQ. You are authorized to share the video link and channel, embed this video in your website or others as long as a link back to my website https://www.pullmyporkbbq.com/ is provided. © Pull My Pork BBQ via Pull My Pork BBQ https://www.youtube.com/channel/UCcWAidDG8jXf0qx9XHtQUBw November 29, 2022 at 11:11PM

[jessilynallendilla]

Dylan Hollis Baking Quotes Without Context Part 2

“Hold on, I need to take my teeth out.”

“This is fascinating because it seems chronologically wrong to find this in a 1940’s cookbook which means it must be pretty special, or that time traveling, keto, athleisure influencers exist.”

“These are roof tiles.”

“How many eggs? Nine!”

“...I really just JFKed this cake.”

“You don’t want the sky beef, that would be scary.”

“Now I’m scared of lots of things including the IRS, clowns, and English Majors, but what I’m most afraid of is beans where they don’t belong.”

“Now we can serve this with anchovies or sardines, how about a swift death?”

“Quarter cup corn syrup...well be done by Christmas.”

“Into a jar...it’ll take just twelve years.”

“Mr. Cheese, I’m so sorry.”

“Take that Big Peppermint!”

“You were swimming in animal fat, how does it feel?”

“Also, an obscene amount of brandy, look away kids.”

“I feel like I’m exhuming a body.”

“So they look dead but my house smells amazing.”

“Beep at me one more time-!”

“Now this recipe calls for calf or mutton liver, but when I asked about mutton liver to the butcher he just asked if I was okay.”

“Let me get my lard bucket.”

“Well, it’s great, so long as you don’t have to eat it.”

“What do you think we garnish this with, did you guess mayo?”

“Call the police!”

“There’s no Jell-O in here just the dark arts.”

“One and half cups scolded-you useless-!”

“Eight inch is preferable, it sure is Betty.”

“Well drained of course, like my hope.”

“At least nothing hatched.”

“Well, some didn’t make it, which is unfortunate because it means some did.”

“Well, that was utterly horrendous, thank you.”

Handling multiple sausages. “Ah, yes, brings back memories.”

“Now we seal and shake vigorously, preferably to kill whatever demon we summoned.”

“What are we making, glue?”

“Let’s take a dump.”

“Then you get to bake your dump.���

“Then we add more ketchup.”

“In Australia and New Zealand this recipe is actually protected by law, bake it wrong? To Jail!”

“I love oats, they taste like grandparents.”

“I did have convert this entire recipe from grams into freedom units.”

“Now I say that disrespecting donuts should carry a life sentence so let's see if we’re going to jail today.”

“You know a lot of things start with potatoes, french fries, hashbrowns, famine...communism.”

“So, the stock market has crashed and we can’t afford any butter, eggs, or milk, but little Johnny still wants a cake for his birthday, selfish brat.”

“I chose this one to die.”

“Hello child, neugh, goodbye child.”

How did that not stick, are you a witch?”

“I told you not to trust me!”

“Now we get our can of spam and we cry.”

“Wonder what demon we’ll summon today?”

“Is life insurance expensive?”

“It’s well known, here in America, that they’ll deep fry anything that isn’t bolted to the earth, including zucchinis, hot dogs, and several species of large bird.”

“Are you ready to die?”

“A whole bag of potato chips!”

“Ruffage is what dead people called fiber, and this is enough to incapacitate one medium child.”

“And we leave this to soak for a half hour, just to make it edible.”

“Now we just-eeugh-try not to die...”

“How long does sadness take to cook?”

“There seems to have been a murder.”

“Have you no mercy?”

“Just imagine cooking this and telling yourself that everything is okay.”

“You don’t measure this in calories, no, you measure it years taken off your life expectancy.”

“Where’s Johnny?” “Johnny is gone.”

Part One

[mothuary]

Yeah sure! Basically im working on a production that requires two different kinds of blood, but they all need to be mouth safe/edible because...well vampires. Its actually not super complicated stuff, theres a lot of recipes out there for sfx blood but if you want it to be edible then theres really only one way to go, -some kind of syrup (I'm using golden syrup bc UK but most recipes reccomend Karo syrup) -red food dye -corn starch to thicken -cocoa powder to darken I like to turn my corn starch and cocoa powder into a slurry with hot water first because it helps everything combine much better, and without that step sometimes you get a brown film from the cocoa powder, or chunks of corn starch. Because of the way I was doing this step, though, my blood was not coming out thick enough to do a particular stage trick where someone gets cut with a (blunt) shaving razor--the blood wasnt sticking to the razor well enough and there was esentially no transfer. No good. So I went back and tried making it with a slurry so thick it was essentially chocolate mousse, and I think that will do the trick. Images of the chunky slurry and the blood

Now, this stuff is fucking delicious as it is essentially chocolate syrup, but there is another scene where we need lots of blood which flows very quickly, because there is a bite and when youre making gothic horror theatre, the more blood the better. Something that is not delicious is pure food colouring-- but it looks in-fucking-credible when you open your mouth and a quarter cup of undiluted red liquid just falls from your face. So now the question is-- is it cruel and unusual punishment for me to ask that of an actor and should I just whip up some more yummy loose blood mixture and let everyone be sticky, or is it the most convenient answer to the problem of not being able to shower immediately after getting offstage. These are questions I am yet to answer. i dunno.

What's up, nerd

Currently? Testing formulas for edible stage blood cause i need different kinds for different stage effects. and taking a break for soup.

[abramsbooks]

RECIPE: Zwetschgenkuchen (German Plum Cake) from Peace, Love, and Pasta by Scott Conant

When I lived in Germany, I worked for a time at a bakery in Bavaria where, during the summer, they made a traditional plum tart that blew me out of the water. The tart itself was very thin, with a nice crust on the bottom and a top that was super moist from absorbing the custard that was layered above it with caramelized plums cooked on top. My favorite part was always the sweet spot where the tart and custard meet. In Bavaria, the tart was referred to as zwetschgenkuchen (for the variety of plums that were used), elsewhere it is called pflaumenkuchen (plum cake), and close variations of this recipe go by other names throughout Germany and Austria. Call it whatever you like; it’s delicious in every language. (While you can make this tart any time of year, it’s best when plums are at their peak.)

Makes one 8-inch tart

Tart Dough

1/3 cup plus 1 tablespoon confectioners’ sugar

1 cup plus 1 tablespoon all-purpose flour

¼ cup unsalted butter, cold, thinly sliced

2½ tablespoons beaten egg

Scant 1 teaspoon ice water

Using a stand mixer fitted with a paddle attachment, add the sugar, the flour, and the butter to the bowl and mix on low speed until the ingredients come together in a way that resembles a crumble topping, with the dry ingredients coating chunks of butter. Add the egg and water and continue to mix on low speed until just combined. (Do not overmix.) Wrap the dough with plastic wrap and refrigerate for several hours.

Custard Filling

½ cup softened butter

½ cup powdered sugar

½ teaspoon granulated sugar

1½ teaspoons lemon zest

¼ teaspoon kosher salt

1 whole + 2 teaspoons large eggs

1 tablespoon whole milk

2/3 cup all-purpose flour

Using an electric mixer fitted with a paddle attachment, combine the butter, powdered sugar, granulated sugar, lemon zest, and salt and mix on medium-low speed until ingredients are creamed (about 4 to 5 minutes). Add the egg and the milk, scraping the sides of the bowl with a rubber spatula as you go. Add the flour and continue to mix until the flour has just disappeared. Set aside while you prepare the plums.

Caramel Plums

½ cup granulated sugar

¼ cup corn syrup

¼ cup white verjus (or white wine)

3 black plums, ripe but not soft, halved and pits removed

In a large sauté pan, combine the sugar and corn syrup. Cook over medium heat until lightly caramelized. (Do not stir; gently swirl the pan.) Carefully add the verjus to dissolve the sugar, then reduce the heat to low.

Add the plum halves, cut side down, and cook on low heat for 10 minutes. Flip so they are face up and cook for another 10 minutes, until the plums are soft but not falling apart. (If syrup starts reducing and caramelizing, deglaze with a little warm water.)

Remove the pan from the heat and let the plum halves rest until they are cool enough to cut into quarters, lengthwise. Reserve the juices.

Assemble the Tart

Preheat the oven to 350°F (175°C).

Roll out the tart dough 1/8 inch (5 mm) thick, then drape it over the tart pan, using leftover dough to press it into the sides. Level the top with a rolling pin, then prick the dough a few times with a fork. Bake the tart for 10 minutes, then remove it from the oven and let it cool.

Once the tart shell has cooled, spread the custard filling over the crust and arrange the plum segments over the top in a circular shape. Bake at 350°F for about 25 minutes, until there is a slight browning on the edges of the plums, where the skin and flesh meet. Remove the tarts from the oven, brush the plums with the reserved plum-cooking syrup, then return to the oven for 5 more minutes. Cool to room temperature, unmold, and serve.

From award-winning chef and Food Network personality Scott Conant, a cookbook of restaurant-quality Italian meals that you can make easily in your home kitchen

Thirty-five years into an illustrious career of restaurant openings across the country, widespread acclaim, and frequent appearances on the Food Network’s Chopped and many other shows, Scott Conant has returned home to create his most personal cookbook yet. Meals cooked from simple, fresh ingredients were staples of Conant’s childhood in a New England family with roots in Southern Italy. From his grandparents’ garden to the dinner table, he learned early on to appreciate the nuances of different flavors and ingredients, and the strong connection between food and family.

Focusing on these foods Conant grew up with and the ones he makes for his loved ones today, Peace, Love, and Pasta compiles simple, fresh, and flavorful Italian recipes for the home cook to bring to their own family’s table. These recipes are built on the art of cooking for love, fascination with flavors and ingredients, and the simple pleasures of taste and conviviality.

For more information, click here.

[nbula-rising]

Tamales Dulces (Sweet Tamales)

Prep: 50 mins Cook: 90 mins Total: 2 hrs 20 mins Yield: 20 tamales

 Ingredients

 For the Hibiscus Jam Filling

   1 cup dried hibiscus flowers

   2 whole cardamom pods, lightly cracked open

   2 whole cloves

   1 cinnamon stick

   1/2 teaspoon ground ginger

   1/2 teaspoon ground nutmeg

   1 cup granulated sugar

   2 cups water

 For the Masa Dough

   2 1/2 cups (240 grams) masa harina

   3/4 cup granulated sugar

   1/2 teaspoon baking powder

   1/2 teaspoon sea salt

   1/2 teaspoon ground cardamom

   1/2 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1 cup coconut oil

   1 vanilla bean pod, or 2 teaspoons vanilla extract

   1 cup rice milk, or other plant-based milk

   25 to 30 corn husks

 Steps to Make It

 Make the Filling

   Gather the ingredients.

   In a medium saucepan, combine dried hibiscus petals, 2 cardamom pods, 2 cloves, 1 cinnamon stick, 1/2 teaspoon each of ginger and nutmeg, and 1 cup of sugar. Pour in water and bring to a boil over medium heat.

   Lower to a simmer and cook, uncovered, until the liquid reduces by a little more than half into a light syrup, about 35 minutes.

   Remove from heat. Allow to cool, about 15 minutes, then remove the cinnamon stick and cardamom pods.

   Add the syrup and hibiscus petals to a blender and blend into a smooth, thick consistency. Scrape into a smaller bowl and set aside.

 Make the Dough

   Gather masa dough ingredients.

   Meanwhile, in a large bowl, mix together masa harina, sugar, baking powder, salt, ground cardamom, ground cinnamon, and ground cloves.

   In another large bowl, whip the coconut oil with an electric hand mixer or in a stand mixer until smooth, about 3 minutes.

   Fold the masa and spices mixture into the coconut oil. Scrape the seeds of the vanilla bean into the mixture (or add vanilla extract).

   Gradually pour in the rice milk while whipping with the mixer until the dough is airy and creamy, about 2 to 3 minutes.

 Assemble and Cook the Tamales

   Submerge corn husks in a deep bowl of hot water. Soak until soft and pliable, about 5 minutes.

   Working with 2 to 4 husks at a time, or 1 at a time, if you are a beginner, shake off excess water before laying the husk out onto a clean work surface area. If your husks are very narrow, use two overlapping husks.

   Take 2 or 3 of the husks, and tear them lengthwise, following the grain, into quarter-inch-thick strips. Set aside on a small plate.

   Set out your ingredients in an assembly line: your corn husks, your masa, and your filling.

   Spoon 1/4 cup of dough closer to the wider end of each husk and spread out into a 3 x 3 square. Top with 1 tablespoon of the hibiscus jam in the center of the dough.

   Now you are ready to fold the tamales. Carefully bring the sides together to meet at the center, enclosing the filling.

   Then fold the bottom tip of the husk over the filled section. If your jam is a little loose, some of it might leak out of the top or bottom, but that's ok, as long as it's held inside the corn husk.

   Take one of the husk strips and use it to tie the tamale together, crosswise. Set aside.

   Set a steamer basket inside a large pot and pour water just until it reaches the basket. Bring the water to a simmer. Begin layering in the tamales, folded-end down. Cover with a lid and cook over medium heat. Steam for 50 minutes, checking water occasionally to replace if it evaporates.

   Once tamales are cooked, remove from the pot and cool until they can be handled. Best when eaten immediately.

 Warnings

   After steaming the tamales, open the lid slowly and carefully. The steam released can be hot enough to burn skin.

 Tips

   Take time to invest in high-quality ingredients for the best-tasting and most nutrient-rich results.

   We recommend Bob’s Red Mill masa harina, available at most grocery stores, or Masienda masa harina, available online.

   Masa harina, and corn husks may be found in the International section of your grocery store, or at a Latin American market.

   We recommend buying spices from Diaspora Co. for the freshest flavors.

 Variations

   It's traditional, especially in central Mexico, to tint sweet tamales pink using food coloring or other natural food coloring. This is especially helpful if your household is making different kinds of tamales on the same day. Add a few drops of coloring to the masa after you've achieved the consistency you want. Whip just long enough to evenly distribute the coloring.

   Hibiscus flowers are sold in most Latin American markets (as flor de jamaica) and in many tea shops. You can also find them online. If you have trouble finding dried hibiscus petals, you can substitute with fresh or frozen cherries, cranberries, and even chopped roasted beets.

   Experiment with other fillings, such as pineapple preserves and raisins, strawberry jam and cream cheese, shredded coconut, and dulce de leche or cajeta with pecans and cream cheese.

   If you have access to fresh masa, use the same measurements of masa dough ingredients, except for the rice milk. You will most likely need less liquid, so be careful to add it gradually.

   Serve tamales drizzled with caramel sauce.

   Make the tamales with banana leaves instead of corn husks. Trim the leaves to 8-inch squares. Use the same method to fold and then tie shut with kitchen string.

 How to Store and Freeze

   Store cooked and cooled tamales in an airtight container, a zip lock or vacuum-sealed bag, in the refrigerator.

   Keep tamales in the refrigerator for up to one week.

   To reheat refrigerated tamales, steam in husks for 5 to 8 minutes, or reheat in the microwave for 1 to 2 minutes.

   To freeze tamales, wrap individually in foil, then place in a freezer-safe bag.

   Thaw frozen tamales overnight in the refrigerator and re-steam for 5 to 8 minutes. Or, skip thawing in the fridge and re-steam for 15 minutes.

 Make Ahead

You can make the hibiscus jam one to three days in advance. The masa dough is best made right before making the tamales.